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Place an oven rack in center of oven. Preheat oven to 350°F. Line an 8-inch square baking pan with foil. Grease foil; set aside.
To prepare crust: In a food processor, combine 1 cup flour, cinnamon, ginger, cloves, salt, 3 tablespoons sugar and the brown sugar. Pulse just until mixed. Add cold butter; pulse several times to break up pieces. Process for about 1 minute, just until dough forms moist popcorn-like clumps that hold together when pressed. Turn the dough into the prepared pan, pressing evenly. Bake crust for 17 to 20 minutes, until firm and bubbly. Cool on a wire rack.
Meanwhile, prepare custard: In a mixing bowl, beat sugar, flour, baking powder, orange juice and lemon juice with an electric mixer for 1 minute, scraping down side of bowl as needed. With a spatula, swirl the custard a couple of times in the bowl; lightly tap the bowl on the counter to remove any air bubbles. Pour the custard into the cooled crust, tiling the pan to evenly smooth the thin layer.
Bake the custard-topped crust for about 20 minutes, until golden and set. Cool completely on a wire rack. Dust with sugar, if desired. Cut into 2-inch squares. Store in the refrigerator, or wrap and freeze.